1  Cup Chopped Wild Mushrooms
   
1  Cup Chopped Portabella

1  Tbsp fresh minced Garlic

1  Stick Butter

1  Tsp Dried Chives

1  Tsp Sweet Basil Leaves

½  Tsp Tarragon

1  Tsp Onion Salt  8  Cups Water

1  15 oz can of Beef Broth

2  Tbsp Au Jas Mix

10  Tbsp Heavy Cream

2 Tsp Guar Gum Powder   

½  Tsp Pepper

Salt to Taste

Splash Worcestershire Sauce

In  large Dutch Oven or Soup Pot melt butter over med-high heat, add garlic and mushrooms, sauté until almost all butter is absorbed.

Add 6 cups of the water (hold back 2 cups for later), 1 can beef broth, 2 tbsp Au Jas Mix, onion salt, chives, tarragon, Sweet Basil leaves, Worcestershire sauce, salt and pepper. Simmer for 30 minutes.

Add cream and bring back to a simmer.

In a small bowl, add 2 cups cold water, add slowly while whisking 1 tsp at a time, guar gum powder. When fully mixed add to soup while stirring, heat back to a simmer, serve and enjoy.

Approx  10 - 1 cup servings
Serving size - 1 Cup = 1.2 grams Carbs 

You can use regular white store bought mushrooms or any variety of wild mushroom you like.